objective: to investigate effects of oxygen and heating on aromas and volatile components of pummelo essential oil (peo). method: the peos were analyzed by sensory evaluation, gas chromatography coupled with mass spectrometry (gc-ms), gc-olfactometry (gc-o) and sensory reconstruction analysis. results: the peo co-treated by oxygen and heating exhibited significant differences in both aromas and volatile compositions from those of the fresh, the nitrogen-protected, the heated and the oxygen-exposed peos. the strong sweet and floral notes of the oxygen and heating co-treated peo were attributed to high concentration of limonene oxides; the strong minty note was resulted from the increase of l-carvone. conclusion: the results indicate that limonene oxides and l-carvone could significantly change the aroma of peo co-treatment by oxygen and heating, providing valuable information for the production and storage of aromatic products of peo.